|Marinade, with my pouty whisk|
Last week, I planned to make artichoke dip for a girl night. Somehow, though, I found myself with two cans of artichoke hearts when I needed one can of plain and one jar of marinated.
What's a girl to do? Go to the grocery store?
Turns out, it's pretty easy. And worth the extra effort. Even though the veggies themselves came out of a can, the freshly-made marinade gave the artichokes a kick that you just don't get from the jarred version.
Marinated Artichoke Hearts
1 can quartered artichoke hearts, well-drained
1/2 c. olive oil
1/2 c. white wine vinegar
1 tsp. minced garlic
1/4 tsp. crushed red pepper
1 tsp. dried mixed Italian herbs (basil, oregano, and thyme ... or a purchased blend)
Mix all ingredients in a container with a lid. Seal up, and refrigerate 12 - 24 hours.